Cooking appliance accessory and method of use

ABSTRACT

The system is preferably used with a cooking appliance with a heating cavity and can include: a vessel and a temperature probe. The system can optionally include: a lid, a tray, and/or a circulator. However, the system can include any other suitable components. The system functions to monitor and/or control the temperature of a volume of working fluid in a cooking appliance with a heated cavity.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application No.62/976,538, filed 14 Feb. 2020, which is incorporated herein in itsentirety by this reference. This application claims the benefit of U.S.Provisional Application No. 62/948,594, filed 16 Dec. 2019, which isincorporated herein in its entirety by this reference.

TECHNICAL FIELD

This invention relates generally to the cooking appliances field, andmore specifically to a new and useful cooking appliance accessory in thecooking appliance field.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a schematic representation of a variation of the cookingappliance accessory.

FIG. 2 is a diagrammatic representation of the method of use for avariation of the cooking appliance accessory.

FIGS. 3A-C are cross sectional views of a variation of the temperatureprobe, a first variation of the probe interface, and a second variationof the probe interface, respectively.

FIG. 4 is a cross sectional view of an example of the engagementmechanism and the probe port.

FIG. 5 is an exploded view of a variant of the system.

FIG. 6A is an isometric view of a variant of the vessel.

FIG. 6B is an isometric view of a variant of the vessel.

FIG. 7A is an isometric view of a variant of the lid.

FIG. 7B is an isometric view of a variant of the lid.

FIG. 8A is a side view of a variant of the tray with extended legs.

FIG. 8B is an isometric view of a variant of the tray with handles.

FIG. 9 is a side view of a variation of the system.

FIG. 10 is a schematic representation of a variation of the system.

FIG. 11 is a diagrammatic representation of an example of the method.

FIG. 12 is a schematic representation of the system.

FIG. 13A is a side view schematic representation of working fluid levelsfor a variant of a vessel.

FIG. 13B is a side view schematic representation of working fluid levelsfor a variant of a vessel.

FIG. 14A is a schematic representation of a variation of the engagementmechanism.

FIG. 14B is a schematic representation of the relative cable lengthinside the housing compared to the plunger travel distance from thevariation of the engagement mechanism in FIG. 14A.

FIG. 15 is an illustrative example of an assembled cooking applianceaccessory.

FIG. 16 is an illustrative example of a vessel.

FIGS. 17 and 18 are isometric views of illustrative vessel examples,from a back and left side, respectively.

FIGS. 19 and 20 are exploded views of cooking appliance accessoryexamples.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

The following description of the preferred embodiments of the inventionis not intended to limit the invention to these preferred embodiments,but rather to enable any person skilled in the art to make and use thisinvention.

1. Overview

The cooking appliance accessory 100 is preferably used with a cookingappliance 102 (an example is shown in FIG. 1) with a heating cavity(e.g., a connected oven) and can include: a vessel no and a temperatureprobe 130. The system can optionally include: a lid 170, a tray 180,and/or a circulator 190.

Variants of the cooking appliance accessory 100 (an example is shown inFIG. 12) can enable wet cooking in various appliances. Wet cookingmethods can include: sous vide cooking, steaming, rice cooking, boiling(e.g., parboiling, blanching, braising, coddling, double steaming,infusion, poaching, pressure cooking, simmering, smothering, steeping,stewing, vacuum flask cooking, etc.), frying, smoking (e.g., in apartitioned of the oven), absorption-based cooking, and/or othersuitable cooking methods. Wet cooking can utilize any suitable workingfluid/liquid media such as: water, broths, oils, fats, marinades, and/orany other suitable liquid.

2. Benefits

The cooking appliance accessory 100 can confer several benefits overconventional systems. First, variants of the cooking appliance accessory100 can enable wet cooking in an oven. In some variants, wet cookingprocesses can be achieved without forced convection in an oven,leveraging the appliance's insulated heating cavity to create a uniformtemperature distribution and minimize heat loss. Further, variants ofthe cooking appliance accessory can enable appliance control based onthe working fluid temperature instead of the air temperature (e.g.,using closed loop control; by controlling the convection elements,heating elements, etc.). Because the air temperature can differ from theworking fluid temperature, this can avoid temperature overshoot thatgenerates undesirable coloration lines or gradients in the food.Further, the heated air “blanket” around the vessel/working fluid insidethe oven can result in better temperature uniformity in the workingfluid than would be achieved by directly heating the working fluid(e.g., by a submerged heating element), reducing or eliminating the needto circulate the working fluid.

Second, variants of the cooking appliance accessory 100 can providethermal contact of a temperature probe to a volume of working fluidinside a hot environment with low thermal resistance (e.g., below athreshold, using materials with high thermal conductivity). In suchvariants, the temperature can provide accurate temperature measurement(e.g., <1 deg C. accuracy) because the temperature probe is insulatedfrom the vessel walls and the ambient air (which heat up at differentrates than the working fluid due to the different thermal properties).In particular, working fluids with a high specific heat (e.g., water)can result in a temperature difference of 3-5 degrees or more betweenthe vessel wall and the working fluid when heat is applied to thesystem. Additionally, the probe and electrical connections in suchvariants can be resilient to the high temperatures inside the oven(e.g., greater than 100 deg C.). In such variants, a spring-loaded snapfit ensures repeatable contact (e.g., with no air gap) between thetemperature probe tip and the probe interface (e.g., probe port,thermowell, etc.) of the vessel. In variants, the cooking applianceaccessory 100 can provide strain relief to the wire of the temperatureprobe with an excess length of wire/cable within the housing to theprobe (e.g., internal “U” bend in the wire) to ensure minimal motion ofthe wire/cable outside of the housing, resulting from the travel of thespring-loaded contact. In variants ensuring thermal contact of thetemperature probe with a volume of working fluid with low resistance,the probe (and/or internal interface of the probe interface) can belocated below the working fluid line—examples of which are shown inFIGS. 13A and 13B.

Third, variants of the cooking appliance accessory 100 can be resilientto common user errors. In such variants, the cooking appliance accessorycan include a fully encapsulated temperature probe. Such variants can beresilient to working fluid exposure such as fluid: droplets, spray,incidental submersion, dishwasher use, and/or other fluid exposure viaan RTV and/or epoxy seal. In variants, the system can eliminate usererrors resulting from improper thermal probe insertion, such as commonerrors associated with: the probe touching the walls of the vessel, theprobe being displaced out of the fluid vessel (or working fluid),waterproofing the probe, and other additional challenges/common errors.In variants, the vessel, lid, and/or other components contacting theworking fluid or foodstuff 118 can be dishwasher safe because they aremanufactured from a dishwasher safe material/coating (e.g., stainlesssteel, glass, etc.), have no integrated electronics (e.g., whereinelectrical or fragile components can be arranged within the temperatureprobe), and/or robust geometries that minimize debris retention.Additionally or alternatively, the vessel and/or temperature probe canbe resilient to handwashing (e.g., which may be preferred overdishwasher cleaning for variants using a hard anodized coating onaluminum components) and/or incidental exposure to cooking fluids.

However, the systems and/or method can confer any suitable set ofbenefits.

3. System

The cooking appliance accessory 100 is preferably used with a cookingappliance 102 with a heating cavity (e.g., a connected oven), and caninclude: a vessel 110 and a temperature probe 130. The cooking applianceaccessory 100 can optionally include: a lid 170, a tray 180, and/or acirculator 190. However, the cooking appliance accessory 100 can includeany other suitable components. The cooking appliance accessory 100functions to monitor and/or control the temperature of a volume ofworking fluid in a cooking appliance with a heated cavity.

Preferably, the cooking appliance is an oven, but can alternatively beany appliance with a heated cavity (e.g., oven, grill, etc.), heatedcook surface (such as a cooktop), or other suitable appliance. Theappliance is preferably a digitally controllable appliance, but canadditionally or alternatively be a manually controlled appliance (e.g.,which can be monitored by the system). The appliance preferably has aninternal volume less than 2 cubic ft, however can be less than 0.5 cubicfeet, 0.5 cubic ft, 0.75 cubic ft, 1 cubic ft, 1.25 cubic ft, 1.5 cubicft, 1.75 cubic ft, 2 cubic ft, 2.5 cubic ft, 3 cubic ft, 4 cubic ft,greater than 4 cubic ft, and/or any other suitable volume or within arange bounded by any of the aforementioned values. Alternatively, theappliance can be a cooktop or heated surface defining an area of lessthan 1 square ft, 1 square ft, 2 square ft, 3 square ft, greater than 3square ft, and/or any other suitable heated area. The cooking appliancepreferably includes heating elements, which are preferably resistiveheating elements, but can alternatively be inductive heating elements,gas burners, and/or other suitable heating elements. Most preferably,the heating elements are constructed of carbon fiber or quartz, but theycan additionally or alternatively be manufactured from any suitablemetal, metal alloy, ceramic, and/or other material. The heating elementscan be located on the top, bottom, broad faces (front and/or back),narrow face(s), and/or other suitably located within theinterior/exterior of the appliance. The heating elements can beindividually controllable, controlled in banks, controlled as a unitarypopulation, or otherwise controlled. In examples, the heating elementscan be individually controlled to create an uneven, even, or othertemperature profile within the cooking cavity. The appliance canoptionally include one or more: convection elements (e.g., fans) to moveair and/or other working fluids within the interior cavity, racks tosupport one or more cooking vessels in the interior of the appliance,integrated temperature sensors (e.g., to measure the temperature of theair within the oven, to measure the oven temperature), optical sensors(e.g., camera) to detect the presence of the vessel (and/or the lid,tray, foodstuff within the vessel, working fluid level, etc.), and/orany other suitable components. The optical sensor can be located: insidethe cavity (e.g., along the top, bottom, left, right, back, front, door,corners, thresholds, and/or other location), on the top surface of theinterior of the appliance cavity, optically connected to the appliancecavity, and/or otherwise suitably implemented. The cooking appliance canenable wired and/or wireless communication with the temperature probe.The appliance can include: an electrical jack in the appliance interiorwhich connects via a wire/cable to the temperature probe, an electricaljack located on the exterior of the appliance, a wireless connection(e.g., via Bluetooth, WiFi, etc.), and/or any other suitable interfacewith the temperature probe, accessory, or other system. Preferably, thecooking appliance includes a processing module to execute S110, S130,S140, S140, S150, and/or S160, however some or all processing/controlcan be performed on a connected device (e.g., such as an externalcontroller, user device, cell phone, tablet, etc.), and/or otherwiseexecuted. In a specific example, the appliance can be the connected ovendescribed in U.S. application Ser. No. 15/147,597 filed 5 May 2016and/or the connected oven described in U.S. application Ser. No.15/170,678 filed 1 Jun. 2016, each of which is incorporated in itsentirety by this reference. In a second specific example, the applianceis a smart cooktop surface (e.g., with an induction burner).

The cooking appliance accessory 100 can include one or more componentsconfigured to retain food within the appliance's cooking cavity. Theaccessory can optionally function to retain cooking media (e.g., workingfluid 116), maintain a cooking environment different from the cookingcavity, or perform any other suitable functionality. Examples ofaccessory components include: a vessel (e.g., a pot), a tray (e.g., aflat tray, a tray with individual cavities), or any other suitablecomponents. The cooking appliance accessory can include or exclude acover or lid that thermally or fluidly seals (or partially seals) theaccessory.

The vessel (examples shown in FIGS. 5, 6A, 6B, and 16-18) functions todefine a cavity configured to contain a volume of working fluid 116 andenable wet cooking with the appliance.

The vessel includes any suitable number of walls (e.g., 4, 5, 6, 8,etc.), which cooperatively enclose and contain the working fluid 116within the interior of the vessel. The walls can include a base and anysuitable number of side walls. The vessel can have any suitable numberof side walls, such as: 1 cylindrical sidewall, 2 side walls inlens/vesica-piscis shape, 3 sides, 4 sides, more than 4 sides, and/orany suitable number of sides. The side walls of the vessel can be flator curved, orthogonal to the bottom, at an obtuse angle to the bottom,and/or otherwise configured. The walls of the vessel can have the sameor different thickness—the wall thickness can be <1 mm, 1 mm, 1.5 mm 2mm, 1-2 mm, >2 mm, and/or any other appropriate wall thickness. Thewalls of the vessel cooperatively define an open-ended vessel cavity. Invariants, the open top can be selectively closed or partially closedwith a removable lid 170 (examples shown in FIGS. 5, 19, and 20). Thelid can be separate (e.g., entirely removable), hinged, or otherwisecouplable to the vessel. The lid and/or the vessel can include vents,valves, and/or other fluid regulator. The vessel can be rigid or can beflexible/shapeless. The vessel can be: cylindrical, prismatic (e.g.,with rounded corners/edges, etc.), and/or any other suitable shape orgeometry. The interior and/or exterior interfaces between vessel walls(e.g., corners, edges) can be: rounded (e.g., with a corner radius of 1mm, 3 mm, 5 mm, 10 mm, 30 mm, 50 mm, radius within a range definedbetween any of the aforementioned values, etc.), arcuate, angled (e.g.,have right angles, 30° angles, 45° angles, etc.), beveled, or have anyother suitable geometry. The vessel can be: a pot (e.g., cylindrical,ovular, rounded prismatic, etc.), a pan, a tray, a dish, and/or anyother suitable shape. In a first example, the container defines arectangular prism (e.g., with arcuate/rounded intersections between thewalls). In a second example, the container defines a cube (e.g., witharcuate/rounded intersections between the walls). In a third example,the vessel has an arcuate boundary between the base and a side wall, thearcuate boundary defined in a plane perpendicular to the base. However,the vessel can include any suitable walls in any suitable arrangement.

The vessel can be manufactured from any suitable material with anysuitable thermal properties. Preferably, the material is thermallyconductive, however part of the vessel can be manufactured frominsulating materials (e.g., rubber covering handles, etc.). The vesselis preferably metal, such as stainless steel, but can alternatively bealuminum, any suitable metal/alloy, ceramic, polymer (e.g.,thermoplastic, silicone, etc.), glass, and/or any other appropriatematerial with any appropriate thermal properties. The vessel can becoated with a nonstick coating (e.g., PTFE, anodized aluminum, ceramics,silicone, enamel, seasoning, etc.), visual coating (e.g., black,nonreflective, . . . ), thermally insulating coating (proximal thethermal probe hole), plated, and or uncoated (e.g., stainless).Alternatively, the vessel can include any appropriate food safe and/ordishwasher safe materials, coatings, or finishes. The base of the vesselcan be weighted, flat, rounded, manufactured from the same/differentmaterial from the side walls, include induction coils, and/or beotherwise manufactured. However, the vessel can have any other suitablematerial composition.

The vessel can include any suitable number of handles 112 which functionas lifting points for the vessel, which can reduce the risk of spillinghot/heavy fluid. In a first specific example, the vessel can include twoopposing handles located proximate the top edge of the narrow face. In asecond specific example, the vessel can include a handle protrudingproximate the top edge of the broad face (e.g., on the same side as theprobe port). In a third example, the vessel includes no handles. In afourth example, a flange at the upper edge(s) of the vessel serves as ahandle/lifting point. However, there can be any suitable number ofhandles in any appropriate configuration/position.

Preferably, the vessel has a volume greater than 50% the volume of theappliance cavity, but can alternatively be >95%, 95%, >90%, 90%, >80%,80%, >70%, 70%, >60%, 60%, >50%, 50%, <50%, and/or any other appropriatepercent volume relative to the volume of the appliance interior cavity.Alternatively, multiple vessels can collectively occupy this volume ofthe appliance cavity. The vessel occupying a greater percentage of theoven volume can result in greater efficiency in heating operations. Thevolume of the vessel can be: <1 L, 1 L, 2 L, 3 L, 5 L, 7 L, 10 L, >10 L,within a range bounded by any of the aforementioned values, and/or anyother suitable volume vessel.

The vessel can optionally include one or more volume indicators 114,which can include markings, engravings, stamped/pressed deformations inthe material, the probe interface, and/or any suitable volumeindicators. The volume indicators can be on the interior or exterior ofthe vessel. Volume indicators can indicate the maximum, minimum,recommended, and/or other appropriate working fluid level (or associatedvolume) for various operation modes (e.g., sous vide, steaming, ricecooking, etc.), examples shown in FIG. 10 and FIG. 16. The working fluidlevel can be determined based on: estimated cook time, the location ofthe temperature probe (and/or probe interface), the bottom of the steamtray, the size of the container (e.g., graded volume indications, suchas: 1 Cup, 2 Cups, etc.), and/or any other any appropriate parameter(s).

In a first specific example, the volume indicator can indicate a minimumvolume of working fluid which allows temperature monitoring with thetemperature probe, and this minimum volume of working fluid can onlysteam more than a minimum amount of foodstuffs (e.g., accessory cansteam a minimum of 7 cups of rice based on the position of thetemperature probe). In a second specific example, the system can be usedwith a small vessel for cooking smaller amounts of foodstuffs (e.g., 2-7cups of rice versus a minimum of 7 cups in a larger vessel). In a thirdexample, the volume indicator can include graded volume measurements(e.g., cups, mL, ounces, etc.).

In an example, a working fluid level within the accessory can beoptically observable relative to the volume indicator from the applianceexterior (e.g., through a transparent or translucent lid, using a camerawithin the appliance, etc.), which can be used for fluid levelverification and/or appliance control.

The accessory can include one or more probe interfaces 120 (e.g., probeports, thermowells), which function to establish a thermally conductivepathway between a temperature probe and the working fluid. The probeinterface can also function to fluidly seal a portion of the vessel. Invariants, the probe interface 120 can removably engage the temperatureprobe, and statically retain the temperature probe position. Invariants, probe interface location can dictate the working fluidlevel(s) within the vessel. The probe interface is preferably locatedbelow the lowest operating level of the working fluid in all modes ofuse, but can alternatively be located below the starting level of theworking fluid, and/or otherwise configured. The probe interface can belocated at any appropriate height from the bottom of the vessel, such asat a height of: 1 cm, 2 cm, 2.5 cm, 3 cm, 4 cm, 5 cm, >5 cm, and/or anyother appropriate height relative to the bottom of the vessel. The probeinterface can be located at any appropriate depth of the fluid vessel(e.g., measured from the maximum fluid level, from the vessel opening,etc.), such as a relative depth of 95%, 90%, 85%, 80%, 75%,50%, >95%, >90%, >85%, >80%, >75%, >50% and/or any suitable depthrelative to the depth of the vessel. The probe interface can be locatedon the side of the vessel, on the base of the vessel, on the lid of thevessel, and/or otherwise suitably located. The probe interface ispreferably located on a flat side of the vessel, but can alternativelybe located on an edge, corner, and/or other part of the vessel. In anexample, the probe interface can be located above an arcuate boundary(e.g., seal/gasket not contacting the arcuate boundary) between asidewall and base of the vessel (examples shown in FIGS. 3, 4, and 17).In variants with directional accessories (e.g., dictating apredetermined accessory orientation within the cooking cavity), theprobe interface is located on the side of the vessel facing the door ofthe oven (e.g., broad face facing the door) when inserted, however theprobe interface can be otherwise suitably configured.

The probe interface can define an interior side (e.g., wetted portion)and an exterior side (e.g., dry portion). The interior side ispreferably arranged within, thermally connected to, and/or fluidlyconnected to the vessel interior, but can be otherwise arranged. Theexterior side is preferably arranged along the vessel exterior, and ispreferably thermally connected to and fluidly isolated from the vesselinterior. Alternatively, the exterior side can be entirely or partially:thermally isolated from the vessel interior and/or exterior, thermallyisolated from or connected to the appliance's cooking cavity, and/or beotherwise thermally related to different volumes.

The probe interface preferably defines a probe cavity that functions toaccept the temperature probe. The probe cavity is preferably defined bya probe interface housing, but can alternatively be defined by thevessel wall or by any other suitable component. The probe cavitypreferably extends through the vessel wall (e.g., from the vesselexterior to the vessel interior), but can alternatively extend along thevessel wall (e.g., parallel the vessel wall, along the interior orexterior, etc.), or be otherwise arranged. The probe cavity ispreferably fluidly contiguous with or defined by the exterior side ofthe probe interface, but can be otherwise arranged or configured.

The probe interface preferably protrudes into the interior of the vessel(e.g., extends into the vessel cavity; example shown in FIGS. 3B, 3C, 4,13A, 13B, 17, and 18), which can reduce heat transfer from the vesselwalls at point of temperature measurement (e.g., at the probe interfacetip). The protrusion distance (an example is shown in FIGS. 13A and 13B)of the probe interface into the interior of the vessel can be: <5 mm, 5mm, 10 mm, 15 mm, 20 mm, 25 mm, >25 mm, within a range bounded by any ofthe aforementioned values, and/or any other distance. The protrusiondistance is preferably measured from the vessel wall to the apex orfurthest extent of the probe interface (e.g., within the vessel), butcan alternatively be measured from a thermal interface between the probeinterface and the wall to the apex, from a base of the probe interfaceto the apex, from the base to the temperature probe contact point (e.g.,on the dry side of the probe interface), or otherwise measured. However,the interface can alternatively be: flush with the interior surface ofthe vessel wall, recessed into the vessel wall (e.g., relative to theremainder of the wall interior surface), or otherwise arranged relativeto the vessel cavity.

The probe interface can include a cap 122 (example shown in FIG. 19)which functions to thermally connect the temperature probe to the vesselcavity. The cap can additionally or alternatively function to fluidlyisolate the temperature probe from the vessel cavity (e.g., wettedinterior). In variants, the cap can form or function as a thermowell.The cap can be defined by the probe interface housing, or cooperativelydefine the probe interface housing and/or probe cavity. The cap can berounded (e.g., catenoid, spherical sector, etc.), conic, convex, flat,chamfered, prismatic (e.g., cuboidal, hexagonal, octagonal, etc.),cylindrical, and/or have any other appropriate geometry (e.g., on thewetted or interior side). The cap is preferably the probe interfacecomponent that protrudes into the vessel cavity; alternatively, theprotruding probe interface component can include: a portion of the cap,the cap and another segment of the probe interface, and/or othersuitable portion of the probe interface. The cap preferably extendsorthogonal to the vessel wall, but can additionally or alternatively beskewed, angled, and/or otherwise oriented. The cap can be offset fromthe vessel wall, be flush against the vessel wall, or be otherwisearranged. The cap diameter, radius, or primary dimension (e.g.,perpendicular the protrusion axis; parallel the wall; etc.) can be amultiple of the cap protrusion distance (e.g., 0.5×, 1×, 2×, 2.5×, 3×,etc.), be a proportion of a wall dimension, be a multiple of the capdistance from the vessel bottom, or be otherwise dimensioned. Theprotrusion distance is preferably equal to or smaller than the capdiameter, but can alternatively be larger. Stubbier caps (e.g., shorterand/or wide caps) can be desirable in some variants to minimize the riskof cap damage (e.g., cap breakage) and food entrainment between the capand the vessel base.

The cap can additionally define a cavity (e.g., concave cavity on theexternal side, dry side, or side opposing the convex geometry)configured to receive the temperature probe tip.

The cap preferably defines a measurement point that functions tothermally connect the vessel cavity with the vessel exterior. Thetemperature probe can thermally and/or mechanically contact themeasurement point, or the measurement point can be otherwise used. Themeasurement point is preferably thermally conductive, but canalternatively be thermally insulated. The measurement point ispreferably fluidly sealed (e.g., such that the working fluid does notcontact the temperature probe), but can alternatively be fluidly open oraccessible (e.g., always open; opened when a probe is biased against it;etc.). The measurement point can be defined on the exterior surface,interior surface, through the cap thickness, or on any other suitablecap surface. The measurement point is preferably the same material asthe remainder of the cap, but can alternatively be a different material.The measurement point is preferably arranged on the apex of the cap, butcan alternatively be arranged along a side of the cap (e.g., arcuatelyoffset from the cap apex) or otherwise arranged.

A thickness of the cap (e.g., at the base of the probe cavity)preferably extends between the interior (wetted) side of the probeinterface and the exterior (dry) side, establishing a thermal pathwaytherethrough. However, the cap can define any other suitable thermalpathway. The thickness of the cap is preferably reduced at themeasurement point (e.g., relative to the cap base, at the base of theprobe cavity), minimizing the thickness of material separating thetemperature probe from the working fluid. However, the cap can have auniform thickness, varying thickness, be thicker at the measurementpoint, or otherwise vary. The cap can include other assembly features,such as: bosses, extrusions, tapers, or other features to self-locaterelative to a hole in the side of the vessel during assembly; threads(e.g., to interface with an exterior body such as a retention nut); agroove, recess, channel, and/or other feature to interface with a fluidseal; and/or any other appropriate features. The probe interface can bemanufactured by any appropriate process(s) and from any appropriatematerial(s). In a first variant, the cap and the vessel are manufacturedas a unitary piece (e.g., cap stamped/molded into the vessel). In asecond variant, the cap is assembled into an aperture in the vessel.

The cap can be made of metal (e.g., aluminum, stainless steel, copper,etc.), ceramic, plastic, a combination thereof, and/or any otherappropriate material. The cap is preferably uncoated, but canalternatively be nickel plated, zinc plated, non-stick coated, anodized,and/or otherwise coated. The cap is preferably constructed to providelow thermal resistance between the temperature probe (on the dry side ofthe cap) and the working fluid (on the wetted side of the cap). The capcan have a thermal conductivity of less than 10 W/m−K, 10 W/m−K, 14W/m−K, 14.3 W/m−K, 14.4 W/m−K, 15 W/m−K, 40 W/m−K, 50 W/m−K, 60 W/m−K,100 W/m−K, 180 W/m−K, 200 W/m−K, 230 W/m−K, 240 W/m−K, 380 W/m−K, 390W/m−K, 400 W/m−K, greater than 400 W/m-K, any range bounded by theaforementioned values, and/or any other suitable thermal conductivity.

In a first variant, the cap is attached via a retention nut 126. Theretention nut can be a hex nut or other nut-fastener, but canalternatively be a specialized nut requiring specialized tooling toattach/remove (e.g., specific pin holes, etc.; nut cylindrical aboutinsertion axis, no flats on nut which defining a normal vector radiallyrelative to fastening axis, no diametrically opposing flats on nut,etc.) to prevent accidental removal. The retention nut can be used withwashers, lock washers, nylon inserts, cotter pins, thread-lock, and/orany other appropriate components. The retention nut can be attached onan interior (e.g., wetted side) of a vessel wall or an exterior (e.g.,dry side) of a vessel wall. Alternately, the cap can be attached withany suitable exterior body, which can be threaded to the cap (e.g.,retention nut), adhesively bonded to the cap, and/or otherwise suitablyconnect the cap (e.g., via a press fit/snap fit).

In the first variant, one or more seals 124 can function to preventleakage around the cap. The seal(s) can optionally function to thermallyinsulate the cap from the fluid vessel wall. The seal can be anysuitable material such as: silicone, RTV, any other appropriate rubber,epoxy, other sealing or bonding agent. In variants, the seal is agasket. In a specific example the gasket is an O-ring, which providesthe added benefit of having no specific rotation orientation requiredfor assembly. Preferably, the seal nests inside a groove, channel, orinset portion of cap, but can alternatively seat on the nut side, spanthe vessel wall, and/or otherwise seal the cap. Most preferably, theseal is inset from (does not sit proud of) the cap in the assembledconfiguration (example shown in FIG. 4). In a first example, where theseal is formed with a compressible material (e.g., rubber gasket), theseal is inset from an outer diameter of the cap (e.g., adjacent to thewall), such that when compressed the seal has an outer diameter which isstrictly less than the outer diameter of the cap. In a second example,where the seal is formed with a compressible material (e.g., rubbergasket), the cap can include a flange which seats against the vesselwall or nut and which extends through a partial thickness of the(uncompressed) seal. Accordingly, when the seal is compressed (e.g.,such as by fastening a threaded cap using a nut), the length of theflange sets a minimum compressed thickness of the seal, sincecompression of the seal will terminate when the flange abuts a rigidcomponent (e.g., vessel wall, nut, etc.)—thereby ensuring that the sealcannot be over-compressed. Alternatively, the seal can be compressedaccording to a predetermined torque specification or a compressionspecification, and/or otherwise suitably compressed.

In the first variant, a nut cover can function to insulate the nut,seal, and/or cap from the heated cavity of the appliance (e.g., oven),and can additionally or alternatively function to prevent accidentalremoval of the retention nut by providing positive locking. The nutcover can be manufactured from a polymer (e.g., silicone rubber,plastic, etc.), metal, and/or any other appropriate material.

In a second variant, the cap is attached via a bonding agent or otheradhesive. In a third variant, the cap is welded into place.

The probe interface can include a thermal insulation layer 128 (examplesshown in FIGS. 3A-C, and 19) which functions to increase the thermalresistance between the ambient environment (e.g., oven air, wettedexterior of the vessel, etc.) and the cap. Accordingly, the thermalinsulation layer can improve the accuracy of the temperaturemeasurements of the working fluid by reducing the influence of theexternal influences—which may result in a non-uniform temperaturedistribution between the vessel wall(s), temperature probe components,and working fluid. The insulation layer can include the nut cover, seal(e.g., gasket), and/or any other suitable components. The insulationlayer can additionally interface with the grip and/or other thermallyinsulating materials of the probe interface housing. The thermalpathways from the ambient surroundings and/or vessel wall(s) to the cap(e.g., fluidic exterior, from heat source, etc.) of the probe interfacepreferably pass through a thickness of the thermal insulation layer. Ina specific example, during initial heating, the temperature of the airwithin an oven and the vessel heat up more quickly than the workingfluid because they have a lower specific heat and/or thermal capacity.This results in a temperature gradient between the ambient air (andwalls of the vessel) and the cap. By completely enclosing the dry sideof the cap in the insulation layer of the probe interface (e.g., wherethe temperature probe forms a part of the insulation layer) and/orarranging the insulation layer between the cap and the surroundings, thecap is less sensitive to such temperature gradients.

The components of the insulation layer are preferably thermallyinsulating and/or low thermal conductivity (e.g., relative to the capand/or probe tip). The insulation layer components can each have athermal conductivity of 15 W/m−K, 5 W/m−K, 1 W/m−K, 0.83 W/m−K, 0.5W/m−K, 0.25 W/m−K, 0.1 W/m−K, 0.05 W/m−K, 0.01 W/m−K, less than 0.01W/m−K, any range bounded by the aforementioned values, and/or any othersuitable thermal conductivity. Preferably, the insulation layer has athermal conductivity which less than half the thermal conductivity ofthe tip and/or cap. More preferably, the insulation layer has a thermalconductivity which is less than one-tenth of the thermal conductivity ofthe tip and/or cap. In a specific example, the insulation layer has athermal conductivity which is two orders of magnitude less than thethermal conductivity of the tip and/or cap. However, the thermalinsulation layer can include any suitable components with any suitablethermal conductivity.

In a specific example, the seal of the probe interface can thermallyinsulate the cap from the walls of the vessel (and/or the nut) inaddition to fluidly isolating the dry portion of the cap from the wetportion of the cap.

The probe interface can optionally include a retention mechanism 160 (anexample is shown in FIG. 3C) which functions to retain the temperatureprobe (e.g., engagement mechanism housing, plunger) relative to thevessel. The retention mechanism can be a rigid component or feature,such as a groove, inset face, threads, cavity, retention pin or otherfeature; a deformable component, such as a retaining ring (e.g., snapring), which contacts an opposing feature of the probe interface housing(e.g., female side on the cap/male side on the housing, male side on thecap/female side on the housing, etc.); a magnetic element, such as apermanent magnet that attracts the temperature probe; an external clip;a pin (e.g., a cotter pin); or any other suitable retention mechanism.In a first example, a retention spring nests (e.g., rotatably, movably,floating, etc.) inside an interior groove on the cap and snaps into acorresponding groove on the housing of the engagement mechanism when theprobe tip is depressed against the cap. In a second example, thetemperature probe (e.g., housing) twists into the cap (e.g., via threadsand/or suitable retention features. In a third example, the user insertsa pin orthogonal to the probe axis, wherein the pin passes through athickness of the cap and protrudes into a thickness of the engagementmechanism housing. In a fourth example, a retention spring nests (e.g.,rotatably, movably, floating, etc.) inside an exterior groove on thehousing of the temperature probe and snaps into a corresponding grooveon the interior of the cap when the probe tip is depressed against thecap.

In one variant, a geometry of the probe housing is (substantially)radially symmetric forward of an exterior retention groove on thehousing (e.g., between the exterior retention groove and the probe tip),and the housing includes a cross-sectional profile defining a localmaximum in a cross-sectional thickness forward of the groove (e.g.,where probe tip end is the forward end and housing is rearward relativeto the probe tip), wherein the cross sectional profile is roundedproximal the local maximum, wherein the housing tapered towards the tipforward of the local maximum, wherein the housing is tapered rearward ofthe local maximum towards a local minimum at a base of the exteriorretention groove. In a first example, a taper angle between the localminimum and local maximum is less than 90 degrees and greater than aminimum threshold, wherein the minimum threshold is determined based on:a friction coefficient between the retention spring and the groove; afirst spring constant of the spring; a second spring constant of theretention spring; and the difference between the first distance and thesecond distance. Additionally, the minimum threshold of the taper angleis additionally determined based on a backout force threshold (e.g.,10N, 20 N; for a user to extricate the temperature probe from theretention mechanism etc.). However, the housing can include any othersuitable retention mechanism.

The accessory can optionally include a lid (examples are shown in FIGS.7A and 7B) which functions to partially or fully encapsulate the workingfluid in the vessel. The lid can enable pressure buildup for “steaming”cooking processes and/or pressure cooking processes (e.g., approximately14 psi, 15 psi, 20 psi, 30 psi, a range therebetween, etc.).Alternatively, the lid can hold a vacuum within the vessel (e.g., apressure less than atmospheric pressure), and/or allow the vesselpressure to equilibrate with the ambient environment. In a specificvariant, the lid can include a vent 172 (e.g., hole, pressure releasevalve, etc.) which can eject steam from the vessel. Alternatively, thelid can exclude a vent, and allow pressure relieve through a peripheryof the lid and/or under a gasket of the lid (e.g., with sufficientpressure to overcome a seal created by the gasket, weight of the lid,and/or friction of the lid against the vessel). In a second variant, thelid can fully seal/lock to enable pressure cooking.

The lid is preferably glass, but an alternatively be constructed of afood safe plastic, ceramic, metal, and/or other appropriate material.The lid can include a lid seal 174 (e.g., gasket) which interfaces with(e.g., seals against, retains, etc.) the upper edge, lip, flange, and/orother feature of the vessel, which can prevent leaks at the interface ofthe lid and the vessel. Preferably, the seal is silicone rubber, but canadditionally or alternatively be the same material as the lid and/or anyother suitable material. The seal is preferably flexible and/orelastomeric, but can additionally or alternatively be semi-rigid, rigid,and/or otherwise deformable. In a specific example, the seal can includea gasket around the perimeter of the lid, which can mechanically retainthe lid against the vessel walls. The lid can be: transparent,translucent, frosted, opaque, and/or have any other optical properties.The lid can include a locking mechanism such as a: snap lock,press-fit/frictional lock, latch, hinge, bayonet lock, and/or otherattachment mechanism/fasters interfacing with the fluid vessel. However,the lid can alternatively exclude a locking mechanism and/or rest atopthe vessel (e.g., against an upper lip or upper periphery of thevessel).

In variants, the lid can be sized to extend beyond an upper flange of atray and/or a lip (or upper flange) of the vessel, which can provideusers access to the underside of the lid along one or more sides of thevessel. Additionally, for trays suspended from the side wall(s) of thevessel, lid extension beyond the attachment point(s) of the tray canprovide a fluid seal along all or the entirety of the lip of the vessel.

The accessory can optionally include a tray (e.g., steam tray) whichfunctions to stand food off the bottom of the fluid vessel for steamingapplications (examples are shown in FIGS. 8A, 8B, and 9). The tray canbe disposed above the water marking (and above the probe interface), butcan alternatively be disposed at the water marking, below the watermarking, and/or have any other appropriate proximity relative to thewater, bottom of the vessel, or top of the vessel. In a first variant,the tray can include legs 184 which extend to the bottom of the vessel.The legs can fold out (e.g., be hinged), but can alternatively be rigid,selectively attached, and/or otherwise suitably configured. In a secondvariant, the tray can be suspended from the sides (e.g., top edge)and/or lid of the fluid vessel. In a specific example, the tray can be aflexible material which is retained by an entire lip of the vessel,extending circumferentially around the upper lip/flange of the vessel.In the second variant, the tray can include lifting flaps or handles 182on opposing ends of the vessel, a flange extending beyond the lip of thevessel (e.g., which can provide user access to an underside of theflange), and/or other suitable lifting components/features. In thesecond variant, the tray can be retained by the lid (e.g., where the lidgasket compresses and/or deforms to accommodate the geometry of thetray), simply supported by the walls of the vessel, and/or otherwisesuitably suspended within the vessel.

The tray is preferably sized to fit within the fluid vessel and has alength and/or width near the size of the vessel (interior) in order tomaximize the amount of food that can be retained. The tray can have asimilar geometry to the vessel interior (e.g., rectangular for arectangular vessel, circular for a circular vessel, etc.), have adifferent geometry than the vessel, and/or have any other suitablegeometry. The tray can optionally be collapsible (e.g., with fanningside walls), foldable, and/or otherwise compacted for easier storage.

The tray can be constructed from a rigid or flexible material (e.g.,silicone). The tray can be constructed of metal (e.g., stainless steel,aluminum), plastic, and/or polymer (e.g., silicone), but canalternatively be any other food safe material, dishwasher safe material,and/or other suitable material. The tray is preferably perforated,slotted, and/or otherwise configured to allow fluids (e.g., water/steam)to pass through the thickness of the material-which can be advantageousin steaming processes—but can additionally or alternatively be solid,continuous, unperforated, grooved, or include any other suitablefeature.

However, the tray can otherwise position food within the vessel.

The accessory can optionally include a circulator which functions tocirculate working fluid within the vessel. The circulator can be locatedwithin the vessel, outside the vessel, connected to the lid, connectedto the cooking appliance interior (e.g., oven interior), fluidlyconnected to the working fluid, and/or otherwise implemented. In aspecific example, the circulator includes a magnetic stirrer (e.g.,wherein the appliance generates a rotating magnetic field). In a secondexample, the circulator includes an impeller (e.g., driven by anelectric motor in the appliance, thermally driven, etc.). Alternatively,the system can exclude a circulator and rely on uniform heating of theworking fluid and/or natural convection of the working fluid to generatethe desired cooking results.

The accessory can optionally include one or more accessory identifiers,which functions to enable a secondary system, such as the cookingappliance, the temperature probe, a user device, or other system, toidentify the accessory. The accessory identifier can be: unique to theaccessory instance (e.g., globally unique), unique to the accessoryclass (e.g., all pots or the same make or model share the sameidentifier), unique to the user, nonunique, or otherwise related toother accessories. The accessory identifier can be: an optical pattern(e.g., logo, barcode, QR code, perforations of the tray, etc.) printedfeature, engraved, adhered, or otherwise coupled to the accessory; anelectromagnetic identifier (e.g., RF tag, NFC tag, etc.); the accessorygeometry; or other identifier. The accessory identifier can be arranged:along the accessory top (e.g., lid, lip), side, bottom, front, back,interior, exterior, and/or along any other suitable position. Theaccessory identifier can be thermally insulated or exposed.

The cooking appliance accessory 100 can include a temperature probe,which functions to monitor the working fluid temperature. Thetemperature probe can be mechanically and/or thermally connectable tothe probe interface (e.g., via the engagement mechanism). Thetemperature probe preferably thermally and mechanically connects to theexterior side of the probe interface (e.g., within the probe cavity),but can be otherwise coupled to the probe interface. Preferably, thetemperature probe is modular and/or removable from the cooking applianceand/or cooking accessory, such that a failure of the temperature probeis isolated and easily serviceable. In some applications, decoupling thetemperature probe can be beneficial because temperature probes can havehigher failure rates than the vessel and/or other cooking appliancecomponents.

The temperature probe includes a temperature sensor 132, which functionsto sample the temperature of the tip of the temperature probe. Thetemperature sensor is preferably a glass thermistor, but canadditionally or alternatively be a thermocouple, resistance thermometer,and/or any other appropriate temperature sensor. The temperature sensorand/or temperature probe can have any suitable measurement accuracyand/or measurement precision, such as within: 0.1 deg C., 0.2 deg C.,0.5 deg C., 1 deg C., 1.5 C. deg, 2 deg C., >2 deg C., within any rangebounded by any of the aforementioned values. In a specific example, thesystem can sous vide an egg to within 0.1 deg internal temperatureaccuracy (e.g., 63.0 deg C., 64.0 deg C., 64.8 deg C., 65.0 deg C., 68.4deg C., etc.).

The temperature probe (and temperature sensor therein) can becommunicatively connected to the cooking appliance by a wired orwireless data link. In a first variant, the temperature probe includes awire/cable 135 and a jack (e.g., male connector end) which connects to acorresponding jack (e.g., female connector end) in the cookingappliance. The wire/cable can optionally include a protective sleeve,coating, and/or other insulation for resilience to cooking temperatures.In variants, the body of the jack (male and/or female ends) can beconstructed from a high temperature plastic, thermal insulation, and/orother suitable materials. In a second variant, the temperature probe iswirelessly connected via Bluetooth, Wi-Fi, or other data connection to aportable device, control processor, and/or cooking appliance. In thesecond variant, the temperature probe can be operable in conjunctionwith an external power source (e.g., power connection, battery, etc.),an external processing system, and a communication module enablingwireless communication (e.g., with the cooking appliance and/or platformconnected to the cooking appliance).

The temperature probe can include a connector 136 which functions toconnect the temperature probe (and temperature sensor therein) to theappliance and/or a separate temperature logger. The connector can be: aplug or socket connector, a crimp on connector, a soldered connector, abinding post, a screw terminal, a ring and spade connector, a bladeconnector, twist-on wire connector, alligator clip, and/or othersuitable connector. In a first specific example, the connector is aremovable jack.

The temperature probe can include a housing 140 which functions to housethe temperature sensor and/or communicative connections thereto.Additionally or alternatively, the housing can thermally insulate thetemperature probe from an ambient environment (e.g., wetted fluidexterior of the accessory, oven air). The housing preferably defines afirst end and a second end, with the probe (tip) arranged proximal thefirst end, and the connector (and/or wire/cable extending to theconnector) arranged proximal the second end. The housing can include anysuitable geometric features such as: bosses, extrusions, tapers,chamfers, or other features to self-locate relative to the probeinterface; a groove, recess, channel, and/or other feature to interfacewith a retention mechanism; and/or any other appropriate features.Preferably, the housing is rounded and/or tapered toward a central axis(travel of the plunger), however the housing can be otherwiseconfigured. In a specific example, the housing can include an abutmentportion configured to extend into an interior of the probe cavity of theprobe interface. The abutment portion can include a cross-sectionalgeometry substantially consistent with geometry of the probe interface(e.g., offset by a nominal clearance distance; outer diameter of theabutment portion equals the inner diameter of the probe interface lesstwice the clearance distance; etc.). The housing can include anysuitable materials. The housing can include metal (e.g., aluminum,stainless steel, copper, etc.), ceramic, plastic (e.g., PEEK), rubber,and/or any other appropriate material. The housing can have anyappropriate material coating. Preferably, the housing is uncoated, butcan alternatively be nickel plated, zinc plated, powder coated,non-stick coated, anodized and/or otherwise coated.

The housing can optionally include a backing 146 which functions toencapsulate the temperature probe inside of the housing in the directionof assembly and can additionally or alternatively function to retain oneend of a plunger spring. The backing can be the same material as thehousing or can be a different material. The backing can be made of:metal (e.g., aluminum, stainless steel, copper, etc.), ceramic, plastic(e.g., PEEK), and/or any other appropriate material. The backing can beattached by a snap fit, bonding agent, fastener, or othercomponent/agent, can be encased by an overmold (e.g., grip), and orotherwise configured. Preferably, the backing is assembled proximate thesecond end of the housing, however it can be located proximate to theconnector and/or wire/cable of the temperature probe, the wire/cable canpass through a thickness of the backing, and/or the backing can beotherwise located relative to the housing.

The temperature probe preferably includes a plunger 150 which functionsto establish a conductive thermal pathway between the temperature sensorand the probe interface (e.g., thermally or mechanically connect thetemperature sensor with the cap of the probe interface). The plunger caninclude a tip 152 and a body 154. The tip functions thermally connectthe temperature sensor to the probe interface of the vessel (e.g., capat a base of the probe cavity). The tip is preferably constructed from amaterial with a high thermal conductivity and, accordingly, provides lowthermal resistance between the cap and the temperature sensor (e.g.,improving measurement accuracy, lox less thermal resistance relative tothermal circuit to ambient, etc.). The tip can be connected to thetemperature sensor using any suitable adhesives (e.g., epoxy, thermalepoxy), thermal gap fillers, mechanical fasteners/crimping, and/or anyother suitable techniques. However, the tip can be otherwise suitablyconductively connected to the temperature sensor. The tip can have athermal conductivity of less than 10 W/m−K, 10 W/m−K, 14 W/m−K, 14.3W/m−K, 14.4 W/m−K, 15 W/m−K, 40 W/m−K, 50 W/m−K, 60 W/m−K, 100 W/m−K,180 W/m−K, 200 W/m−K, 230 W/m−K, 240 W/m−K, 380 W/m−K, 390 W/m−K, 400W/m−K, greater than 400 W/m−K, any range bounded by the aforementionedvalues, and/or any other suitable thermal conductivity. However, theplunger can include any other suitable tip, and/or plunger tip canotherwise suitably refer to the region of the plunger which contacts theprobe interface.

The body 154 of the plunger mechanically supports the tip 152 andconnects the tip to the housing. The tip can be threaded into the body,snap into the body, adhesively bonded to the body, integrated into thebody, and/or otherwise suitably connected to the body. The body can beretained by the housing, supported by the housing (e.g., cantilevered),and/or otherwise suitably implemented. Preferably, a partial length ofthe plunger body is arranged within an interior of the housing, and/orthe geometry of the housing constrains the body of the plunger totranslation along (and/or rotation about) a single axis. The body of theplunger can have any appropriate geometry with a circular cross section,annular cross section, square cross section, and/or other suitablegeometry. Preferably, the body of the plunger is hollow, allowing thewire/cabling connection of the probe to extend therethrough, but canotherwise enable connectivity of the temperature sensor through theinterior of the housing. The body of the plunger can be constructed fromany appropriate material such as: high temperature plastic, metal (e.g.,stainless steel, aluminum, etc.), ceramic, glass, any combinationthereof, and/or any other appropriate material. In a specific example,the probe has a plastic body (e.g., PEEK) and has a metal probe tip,wherein the metal probe tip can be assembled into the probe via asnap/press fit, bonding agent, threaded fastening (e.g., male threads onthe tip and female threads on the body or vice versa), or other assemblytechnique. Preferably, the tip is bonded and/or otherwisemechanically/thermally connected to the temperature sensor (e.g., viathermal paste, thermal epoxy, etc.) to ensure conductive thermal contact(e.g., no air gap). In a second specific example, the tip and the bodycan be integrated as a single component and/or formed with the samematerial.

The plunger can have any suitable arrangement relative to the housing ofthe probe engagement mechanism. Preferably, the plunger extends axiallyrelative to the housing and in an interior of the housing, however aportion of the plunger can protrude outwards of the housing (e.g., in anaxial direction), can be arranged radially outward of a portion of thehousing, and/or be otherwise arranged relative to the housing.

In a first variant, the plunger exerts pressure on the probe interfacevia a plunger spring 134, which biases the plunger towards an extendedconfiguration (e.g., distal the first end of the housing, away from theprobe base, etc.). The plunger spring is preferably a compressionspring, but can additionally or alternatively be a tensile spring,torsion spring, gas spring, flat spring, machined spring, serpentinespring, garter spring, and/or other suitable type of spring. The plungerspring preferably engages a face, flange, or feature of the plungeropposing the probe tip, but can alternatively supply force via alinkage, feature of the plunger directed toward the probe tip, and/orotherwise operate. In a second variant, the plunger is constructed froma deformable/compressible material and can be an individual component orcan be a deformable section of the housing, probe tip, and/or othersuitable component.

Preferably, the maximum travel and/or elastic deformation distance ofthe plunger (e.g., plunger spring) is greater than the travel of theplunger when inserted and/or required to engage to the retentionmechanism (e.g., lock in place), which ensures that repeated insertion(e.g., 100 cycles, 1000 cycles, 10000 cycles, 100000 cycles, etc.) doesnot result in permanent deformation of the spring and/or failure of theprobe engagement mechanism. However, the plunger travel and/or elasticdeformation can be less than the plunger's insertion travel distance,and/or be otherwise configured.

The temperature probe preferably includes a strain relief mechanism 138which functions to reduce the strain on the wire/cable 135 of thetemperature probe resulting from the motion of the plunger. In a firstvariant, the strain relief mechanism includes a crimping tube whichretains an excess length of the wire/cable inside the housing. Theexcess length of wire can be taken as the difference between the minimumwire length required to span between the strain relief mechanism and the(rear) end of the plunger (e.g., respecting a minimum bend radius andthe inner topology of the housing) and the actual wire length spanningsaid segment. The excess length of wire retained inside the housing cancreate a coil or “U” shape (an example is shown in FIGS. 14A and 14B)which isolates motion of the cable inside of the housing and/or a sleeve142 of the probe engagement mechanism, where strain or kinking can bereduced or controlled. The housing interior can be smooth, such thatthere are no sharp edges to potentially snag or cut the wire/cable, butcan additionally or alternatively include retention features. The excesslength of wire retained within the probe engagement mechanism can begreater than the max travel and/or elastic deformation distance of theplunger (e.g., plunger spring), greater than the travel distance of theplunger when inserted, greater than the travel distance of the plungerrequired to engage to the retention mechanism (e.g., lock in place),greater than the axial length of the housing, and/or any appropriatelength relative to any other suitable component. The length of wireretained within the probe engagement mechanism can be: <4 mm, 4 mm, 6mm, 8 mm, 10 mm, 15 mm, 20 mm, 25 mm, 30 mm, 35 mm, 40 mm, 50 mm, >50mm, a range bounded by any of the aforementioned values, and/or anyother suitable length. The crimping tube is preferably stainless steel,but can alternatively be any other appropriate metal, metal alloy,plastic, and/or other suitable material. In a first example, thecrimping tube extends radially through the housing thickness, and canadditionally or alternatively extend radially through a guide thickness.In a second example, the crimping tube extends axially through thebacking. In a third example, the crimping tube can be skewed at anysuitable angle (e.g., 45 degrees, 90 degrees) relative to the housing.In a second variant, the strain relief includes a slip ring, cablecarrier (drag chain), cable ties, cable clamps, and/or other suitablestrain relief mechanism.

However, the strain relief can include any other suitable components.

The housing of the temperature probe can optionally include a guidewhich functions to retain the wire/cable 135 relative to the housing.The guide can additionally or alternatively function to retain one endof the plunger spring. The guide can additionally or alternativelyfunction to orient one or more components during assembly of the probeengagement mechanism. The guide can be any suitable geometry:cylindrical, conic, rectangular, and/or any other appropriate geometry.Preferably, the guide defines an interior cavity which houses the excesslength of the wire/cable, but can additionally or alternatively beflanged, grooved, tapered, and/or otherwise configured to retain itsposition relative to the housing. The guide is preferably inserted intothe housing after the plunger and the plunger spring, retaining theplunger and the plunger spring, but can be otherwise assembled. Theguide can be retained proximate the second end of the housing by thebacking, fastened to the housing, pressed/snapped into the housing,welded to the housing, and/or otherwise mechanically fixed or orientedrelative to the housing.

The housing can optionally include a grip 144 which functions toinsulate the temperature probe. The grip can additionally function toprotect the temperature probe from mechanical impacts and stresses. Thegrip can additionally function to retain a strain relief component(e.g., crimping tube) or other component relative to the housing. Thegrip is preferably silicone rubber, but can be any suitable polymer,insulating material, and/or other material. The grip is preferablyformed/molded around the probe engagement mechanism (e.g., as anovermold), but can additionally or alternatively be injection molded,cast, additively manufactured, vacuum cast, and/or otherwisemanufactured. The grip can be fabricated as a single component ormultiple sub-components, which can be assembled around, bonded to,and/or otherwise encasing the housing or other components of the probeengagement mechanism. The grip can have any suitable geometry, which canbe: shaped like a handle/knob, rounded, rectangular, tapered/un-tapered,uniform thickness, variable thickness, and/or have any other appropriategeometry.

The temperature probe can include a probe engagement mechanism (anexample is shown in FIG. 4) which functions to mechanically retain thetemperature probe position relative to the vessel. The probe engagementmechanism can optionally function to insulate the temperature probeand/or probe interface from the interior air volume of the cookingappliance. The probe engagement mechanism can have any suitable geometrywhich can interface with the cap and/or retention mechanism of thevessel. Preferably, the probe engagement mechanism is rotationallysymmetric, such as: circular (in any orientation), symmetric in aspecific number of orientations (e.g., 2, 3, 4, more than 4),star-shaped, square, triangular, hexagonal, prismatic, etc.), axiallysymmetric (e.g., lateral, vertical), asymmetric (e.g., keyed), but canalternatively have any appropriate geometry.

Preferably, the probe engagement mechanism engages through the apertureof the vessel wall at the probe interface (e.g., via the cap and/orretention mechanism). In a first variant, the probe engagement mechanismincludes a clip including a sprung member extending across a chord ofthe probe (tip) insertion aperture, which engages a collar in the probe.The probe engagement mechanism can include one, two, three, or more thanthree sprung members extending across a single chord, opposing chords,multiple chords cooperatively forming a closed polygon (triangle,rectangle, hexagon, octagon, etc.), and/or other set of chords of theinsertion aperture. The sprung members can include: metal strips, aspring-loaded member biased radially inward, or be otherwise configured.In a second variant, the probe engagement mechanism includes a bayonetmount or a screw mechanism. However, the probe engagement mechanism canbe otherwise configured, and engage the vessel in any appropriatemanner.

However, the probe engagement mechanism can include any other suitablecomponents/elements.

In a specific example: the accessory includes a probe interfaceincluding a cap and a nut with a seal compressed (e.g., by tighteningthe nut) between the cap and the side of the vessel. The seal engages aninset portion of the cap so it does not sit proud of the cap-therebymitigating the risk of accidental damage from knives or other sharpobjects. The seal further insulates the cap from the walls of thevessel. In variants of the system, there is no specific orientation ofthe probe engagement mechanism required to fit (e.g., snap-in) into theprobe interface—this can be achieved by utilizing a rotationallysymmetric geometry (of the probe engagement mechanism) which is taperedtoward the end to be self-aligning. In a specific example, the probeengagement mechanism and/or the probe interface are conic, and therebyengaging in any orientation. In variants, the engagement mechanismincludes a plunger capable of depressing further than the distancerequired to establish thermal contact with the working fluid and/orlocked into place-which ensures that the connector cannot be insertedand lock in a position with an air-gap between the temperature probe andthe working fluid.

However, the system can include any other suitable components.

4. Method

The method S100, as shown in FIG. 2, includes: determining working fluidtemperature S120, determining cooking instructions based on the workingfluid temperature S140, and controlling the oven based on the controlinstructions S150. The method S100 can optionally include: detectingaccessory insertion S110, determining a target temperature for theworking fluid S130 (an example is shown in FIG. 11), and updating theuser of cooking progress S160. However, the method can include any othersuitable elements.

Detecting accessory insertion S110 functions to detect the presence ofthe accessory and/or temperature probe associated with the accessory inthe cooking appliance. In a first variant, S110 can be performed by anoptical sensor (e.g., camera of the cooking appliance) which can detectthe presence of the vessel and/or detect a specific optical pattern(e.g., on the exterior of the vessel, on the lid of the vessel, imagerecognition for the geometry of the vessel). In a second variant, S110can be performed by a pressure sensor, which detects the weight of thevessel inside the cooking appliance. In a third variant, S110 includesreceiving a user input (e.g., on a touchscreen, button, connected mobiledevice, etc.) indicating the insertion of the vessel and/or temperatureprobe inside the cooking appliance. In a fourth variant, S110 caninclude receiving an electrical signal from the temperature probe at thecooking appliance and/or a sensor determining the connection of thetemperature probe to the cooking appliance (e.g., via a wired orwireless connection). In a fifth variant, S110 detects insertion of thedevice by near field communication, a specific optical pattern, or otherrecognition technique. S110 can determine the specific device (e.g.,temperature probe, accessory), via an IMEI or other device identifier,the type of device (e.g., temperature probe, glass thermistor, etc.),and/or determine any other suitable device information. Alternatively,S110 can detect that any device is connected.

However, device insertion can be otherwise detected.

The method can optionally include identifying the food, which functionsto determine the cooking instructions for cooking appliance execution.In a first variation, the food is identified based on an image sampledby an optical sensor (e.g., camera of a cooking appliance), using aneural network trained to identify one or more food classes from one ormore images. The image preferably includes a clear view of the foodwithin the cooking accessory (e.g., through the cooking accessory'stransparent lid), but can alternatively include a partially or entirelyobfuscated view. In a specific example, the temperature measurement fromthe temperature probe can be used to determine whether to use theautomatically-determined food identifier (e.g., wherein temperaturemeasurements above a threshold temperature can be associated with steamobfuscation of the food). In a second variation, the food is manuallyidentified by a user (e.g., at the cooking appliance interface, at auser device interface, etc.). In a third variation, the food identity isestimated (e.g., from contextual parameters; retrieved from an auxiliaryappliance previously cooking the food; from a cooking schedule; etc.).However, the food identity can be otherwise determined.

The method can optionally include determining working fluid parameters,which functions to determine or adjust the cooking instructions.Examples of working fluid parameters include: level within the vessel,type (e.g., water, chicken broth, beef broth, etc.), color, temperature,and/or any other suitable parameter. The working fluid parameters can beautomatically or manually determined. The working fluid parameters canbe determined from: an image (e.g., sampled by the optical sensor; usinga trained neural network, etc.), the temperature probe, a user,relationship with the food (e.g., above, below, etc.), or otherwisedetermined.

The method can optionally determine the parameters of the food beingcooked, which can be used to select or modify the cooking instructions,selectively control cooking elements (e.g., heating elements, convectionelements, etc.), or otherwise used. Food parameters can include: foodclass, food subclass, count, distribution, color, temperature, barrierpresence (e.g., food bagging or packaging), or any other suitable foodparameter. Food parameters can be determined using the optical sensor(e.g., determined by a neural network based on an image sampled by theoptical sensor), a secondary temperature probe, be received from theuser, or otherwise determined. In one example, the food parameters canbe determined as described in U.S. application Ser. No. 15/147,597 filed5 May 2016, incorporated herein in its entirety by this reference, butcan be otherwise determined.

Determining working fluid temperature S120 functions to monitor thetemperature of the working fluid. In variants, S120 can enable closedloop temperature control for the working fluid. S120 can occur with anyappropriate sampling frequency—the sampling frequency can be: <0.1 Hz,0.1 Hz, 0.1 to 1 Hz, 1 Hz, 1 to 10 Hz, 10 Hz, 10 to 100 Hz, 100 Hzand/or any other appropriate sampling frequency. The temperature of theworking fluid is preferably measured at the temperature probe andreceived via wired/wireless signal at the cooking appliance or othersuitable endpoint.

However, the working fluid temperature can be otherwise determined.

Determining cooking instructions functions to determine food parametertargets, working fluid targets (e.g., temperature minima, maxima,thresholds, etc.), cooking appliance element instructions, setpoints,and/or any other suitable set of instructions or targets for the cookingsession, wherein the cooking appliance can be controlled based on thecooking instructions. The cooking instructions can be calculated, lookedup, retrieved, manually specified, learned (e.g., from operationhistories), or otherwise determined. The cooking instructions can bedetermined based on: the accessory identifier (e.g., accessory class ortype), accessory state (e.g., working fluid volume, lid state), cookingappliance state (e.g., internal temperature), food identifier, foodparameter values, context (e.g., time of day), user preference for thefood class, and/or any other suitable information. For example, thesystem can determine that chicken in a sous vide pot with a closed lidis arranged within the oven, and automatically select or present sousvide chicken cooking instructions (e.g., set the target internaltemperature to 66 deg C.). In a second example, the method can select afirst cooking instruction for chicken in a steaming basket; select asecond, different cooking instruction (e.g., sous vide) for chickenimmersed in working fluid with a bag; select a third, different cookinginstruction (e.g., soup) for chicken pieces immersed in working fluid;and/or select a fourth, different cooking instruction for chicken on abaking tray.

Determining cooking instructions can include determining a targettemperature for the working fluid S130, which functions to establish atarget (e.g., setpoint) for temperature of the working fluid. Invariants, the target temperature of the working fluid can enableclosed-loop temperature control for the working fluid. The targettemperature can be: a user input or user selection (e.g., on atouchscreen interface, on a mobile device, on a dial/knob of theappliance, on a button of the appliance, etc.), a set of pre-programmedcooking instructions (e.g., for a particular cooking process, for aparticular type of food), automatically determined based on foodrecognition (e.g., using a camera), a learned target, determined basedon historical data from the specific cooking appliance and/or similardevices, and/or otherwise determined. The temperature target can be aspecific value, a timeseries, a range of values, and/or other data type.S130 can be performed by a processor of the cooking appliance, by amobile user device, on a cloud server, at a remote endpoint, and/or atanother endpoint.

However, the target temperature can be otherwise determined.

Determining cooking instructions can include determining controlinstructions for appliance elements based on the working fluidtemperature and a target temperature S140 functions to determine controlinstructions for heating elements and/or convection elements of thecooking appliance. Control instructions can be determined by the sameapproach for different cooking modes or the same global approach.Preferably, control instructions employ closed loop controls such as:PID control, linear control, non-linear control, model predictivecontrol (MPC), linear-quadratic-Gaussian control (LQG), however thecontrol instructions can be open loop, manually determined (e.g., userspecifies convection element is ON/OFF), and/or other any appropriatecontrols. Control instructions can be executed with any appropriatecontrol frequency, which can be the same as the temperature samplingfrequency, at a lower frequency than the temperature sampling frequency,at a higher frequency than the temperature sampling frequency, <0.1 Hz,0.1 Hz, 0.1 to 1 Hz, 1 Hz, 1 to 10 Hz, 10 Hz, 10 to 100 Hz, 100 Hzand/or with any other appropriate control frequency.

In a first (e.g., pre-heat) mode, S140 preferably operates heatingelements at maximum power output and/or at a maximum continuous poweroutput (e.g., below max power output, 90% power, 80% power, 70% power,etc.) until the working fluid temperature reaches the targettemperature.

In a second (e.g., steaming) mode, S140 preferably operates the heatingelements at a constant/predetermined power level (e.g., sufficient tomaintain a boil, sufficient to maintain the working fluid temperaturewithin a predetermined range of 100° C.). The convection elements can beon (e.g., with any appropriate power level) or off during the secondmode.

In a third (e.g., sous vide) mode, S140 preferably holds the temperatureat a target temperature, cycling the heating elements (e.g., ON/OFF,between LOW/HIGH power, etc.) in order to maintain the targettemperature.

In a fourth mode, S140 shuts off the heating elements to lower thetemperature of the working fluid, and can optionally activate convectionelements (e.g., fans) inside the cooking appliance.

In a fifth mode, S140 control instructions direct the appliance betweena combination or permutation of the other modes. In a specific example,the first mode raises the temperature of the working fluid to a targettemperature, then the second mode holds the working fluid at a boil,then the fourth mode lowers the temperature of the working fluid, thenthe third mode holds the working fluid at a “warm” temperature.

However, the control instructions can include a simmer mode (e.g.,wherein the heating elements are controlled to substantially maintainthe working fluid temperature higher than 71-82° C. but lower than 100°C.); a poaching mode (e.g., wherein the heating elements are controlledto substantially maintain the working fluid temperature at 71-82° C.);and/or any other suitable cooking mode.

The control instructions can be dynamically determined or adjusted basedon the accessory or temperature probe parameters. In one example, theheating elements can be controlled based on the location (and/oridentity) of the accessory or temperature probe within the cavity. In aspecific example, the left heating elements can be turned on (and theremainder kept off) when the accessory is in the left portion of thecooking cavity. In a second specific example, the heating elementsproximal the temperature probe (e.g., as determined based on temperatureprobe measurements, images including the temperature probe within thecavity, etc.) can be turned off or lowered to prevent temperature probedamage.

However, control instructions can operate in any other suitable modesand/or control instructions can be otherwise determined.

Controlling the cooking appliance according to the cooking instructionsS150 functions to implement control instructions for various heatingelements, convection elements, and/or other cooking appliance elements.The frequency of S150 is preferably dependent on the controlinstructions (e.g., the same frequency, dictated by the controlinstructions), but can be independent of the control instructions. S150can be executed once (e.g., upon initial insertion of the vessel, inresponse to S110), in response to S140, executed periodically, executedN times during the cook program, and/or with any other suitablefrequency.

S150 can directly or indirectly control/change the power, voltage,current, supplied to heating elements, and/or otherwise control thethermal output of the heating elements (e.g., between HIGH/MEDIUM/LOWsettings). Heating elements are preferably carbon fiber heatingelements, but can alternatively be any resistive, inductive, or otherheating element/heat source (e.g., gas powered heat source). Heatingelements can be controlled individually, collectively, and/or a subsetcan be controlled therein, such as controlling heating elements on:broad interior face(s) of oven, narrow interior face(s) of oven, bottominterior face of oven, top interior face of oven, any combinationthereof, and/or any other suitable subset of heating elements.

S150 can directly or indirectly control/change the fan speed, airmovement rate (e.g., CFM, mass of air moved, etc.), and/or otherparameters of one or more convection elements of the oven.

In a first variant, the working fluid temperature is less than thetarget temperature, S150 can rapidly heat (e.g., max power output) untilthe target temperature is reached, and then shutoff or adjust heatingelement operation to maintain the target temperature. Alternatively, thesystem can rapidly heat until a predetermined temperature below thetarget temperature is reached (e.g., determined based on the targettemperature, x degrees below the target temperature, x % of the targettemperature, etc.) to prevent overshoot during rapid heating.

In a second variant, the working fluid temperature is approximately thesame as the target temperature (e.g., measured to be the same, measuredwithin a threshold range of the target temperature, etc.), and S150controls the heating elements to reach the same temperature as theappliance cavity (e.g., determined based on the target temperatureand/or an offset from the target temperature) and/or controls theheating elements to maintain the working fluid temperature at the targettemperature (e.g., within a predetermined error margin).

In variants, maintaining the target temperature can include shutting offthe convection elements (e.g., fans) to maintain a gaseous blankedaround the vessel. When maintaining the target temperature, thetemperature of the working fluid can be periodically sampled and/orignored while maintaining the cavity temperature or a predeterminedpower output (e.g., calculated based on anticipated heating cavitythermal loss, calculated based on the target temperature, etc.).

However, the cooking appliance can be otherwise controlled.

Optionally updating the user of cooking progress S160 functions toprovide feedback to the user. S160 can include providing feedback via: avisual display, LED (or other light source), update/notification onportable device (e.g., via Bluetooth, Wi-Fi, etc.), audio signal, and/orother communication. S160 can communicate to the user, the estimatedcompletion time, notify the user upon completion of cooking, communicateinstructions to the user (such as: insert the fluid vessel, cover thefluid vessel, add working fluid to the fluid vessel, remove the fluidvessel, etc.), communicate the temperature of the cooking appliance,communicate the temperature of the working fluid, communicate theestimated internal temperature of the food, communicate a temperatureprobe coupling error, and/or otherwise update the user.

In a specific variant, the system can detect unusually high readoutsfrom the temperature probe associated with a bad thermal connection andnotify the user so that they can address the issue. In an example, thesystem can detect a temperature probe error if the rate of measuredtemperature increase is greater than the expected rate based on theappliance operation and/or rate of the appliance cavity temperatureincrease.

However, the user can be otherwise updated.

Embodiments of the system and/or method can include every combinationand permutation of the various system components and the various methodprocesses, wherein one or more instances of the method and/or processesdescribed herein can be performed asynchronously (e.g., sequentially),concurrently (e.g., in parallel), or in any other suitable order byand/or using one or more instances of the systems, elements, and/orentities described herein.

As a person skilled in the art will recognize from the previous detaileddescription and from the figures and claims, modifications and changescan be made to the preferred embodiments of the invention withoutdeparting from the scope of this invention defined in the followingclaims.

We claim:
 1. A cooking accessory, comprising: a fluid vessel configuredto contain a working fluid, the fluid vessel comprising: a probe portextending through a bottom of a sidewall of the fluid vessel, the probeport comprising a convex cap defining a cavity; and thermal insulationcomprising a fluid seal, the fluid seal arranged between the probe portand the sidewall; a temperature probe removably couplable to the probeport, comprising: a temperature sensor; a housing; a spring-loadedplunger comprising a body and a tip, wherein the temperature sensor ismechanically bonded to and thermally connected with the tip, wherein afirst spring of the spring-loaded plunger is configured to compress thetip against the cap at a base of the cavity; and a grip encapsulating anend of the housing opposing the spring-loaded plunger; and a secondspring retaining the housing relative to the cavity of the probe port,wherein the thermal insulation and the grip cooperatively insulate thehousing, the spring-loaded plunger, and the cap from a fluidic exteriorof the cooking accessory, wherein the insulation layer and the grip eachhave a thermal conductivity less than one tenth that of the cap.
 2. Thecooking accessory of claim 1, wherein the second spring comprises aretaining ring arranged within a first circumferential groove of thecavity, wherein the retaining ring engages a second circumferentialgroove of the housing.
 3. The cooking accessory of claim 1, wherein thefluid vessel has a radiused edge between the base and the sidewall,wherein the probe port is located above the radiused edge.
 4. Thecooling accessory of claim 1, wherein the temperature probe furthercomprises: an electrical connector; a wire electrically connecting thetemperature sensor to the electrical connector; and a strain reliefmechanism securing a portion of the wire to the housing, wherein thesecured portion of wire defines an excess wire length within the housingwhich exceeds a maximum travel of the spring-loaded plunger.
 5. Thecooking accessory of claim 4, wherein the electrical connector isconfigured to connect to an appliance port within a cooking cavity of anappliance.
 6. The cooking accessory of claim 5, wherein the appliance iscontrollable based on a temperature of the working fluid, as measured bythe temperature probe.